hello, landlord: I found the following on the internet, hoping it will help you: first of all, I didn't make a correct positioning: did the restaurant conduct sufficient market research? What customer base are you targeting? What are the main targets? What are their consumption characteristics? How to promote them? What products should restaurants provide? What's the pricing? How much is the per capita consumption? Where is our competitiveness compared with restaurants of the same grade? Has the feature been strengthened? These are all important issues that we have to consider without thorough consideration. So how should our restaurant be positioned? How to make up for it? It is impossible for restaurants to occupy and satisfy every tourist market, and modern people's consumption is no longer the previous bubble consumption, but rational consumption; There are several well-known hotels and seafood restaurants for high-end consumption, [and it is still growing] and we don't have the ability to compete with them for high-end consumption; Low-end consumption is not allowed because of our hardware and location restrictions; For high, medium and low-grade customers, we only take the mid-range as the focus! If you use mid-range hardware and supporting software to meet high-end consumption, it will be difficult to meet their expectations and meet their requirements, and it will also pay more energy for him to meet their requirements; The result may not be satisfactory. If middle-grade hardware and supporting software are used to meet low-grade consumption, it is difficult to meet the satisfaction of both parties because of their sensitivity to price and our requirements for profit. Due to geographical reasons-not in the main traffic routes, not in downtown areas, [only Taipei private cuisine, delicacies hot pot and Burton are around], there is no real dining area. Our customers can only be friends for dinner, family consumption and small business banquets. However, this group of people can only be based on mid-range consumption. However, in Houjie, a catering market with mid-range consumption as the source of customers, the decorative style and the whole storefront pattern of Maojia Hotel and Xiangfeige, which have advantages in location and dishes, are not inferior to our Xiangfeng Chuzhai. This is only the current situation, and no one can say for sure whether there will be a "Chuanfeng Shuzhai" and "Yun Feng Dianzhai" in the future! What are our advantages in the face of white-hot competition? Why should we stand on the cusp? How can we turn our disadvantages into advantages? First of all, we should develop, occupy and win the market with the market strategy of citizenization and medium consumption. Wait until the time is ripe to adjust the target market. Secondly, we should focus on constantly studying customers' needs and actively collecting customers' opinions or suggestions, because in general, customers will not take the initiative to tell, and customers will often praise or complain about our services or dishes only when they are very satisfied or angry. Therefore, managers should try to investigate and predict customers' needs through various channels, get customers' feedback, develop dishes and services that can meet customers' needs, and create characteristics, and try to do better than their competitors, so as to attract customers for a long time. Only by maintaining a high customer satisfaction rate can restaurants obtain satisfactory income and maintain the stamina for long-term development. Thirdly, we should proceed from reality, and the gap between similar restaurants is composed of details. We must pay high standards and strict attention to every detail; Adjust blind marketing ideas; Focus on the research and innovation of dishes; Standardize and improve service quality; Restaurant management-dishes. First, according to the sales ranking in the first half of the year, delete and keep the dishes. The remaining dishes are further quantified together with the new dishes, and the quantified dishes are streamlined and the streamlined dishes are responsible. 2. The dishes in the restaurant are mainly Sichuan cuisine, supplemented by local cuisine and Hunan cuisine. To meet the consumption needs of different groups of people and different grades. 3. Focus on the development of several distinctive impression dishes, focus on the launch and then promote the style, so as to achieve the goal of eating fish heads with chopped peppers to Xiangfeige, duck heads to a full house, and XX dishes to Chen Mapo! 4. Strictly control the quality of dishes [including color, aroma, taste, type, container, serving speed, quantity, etc.] according to the corresponding management system, and attach importance to feedback; Investigate the adaptability of guests to dishes and make adaptive adjustments for different dietary groups; 5. Some ideas about new dishes. 1. Back to basics: dig up folk dishes, process them and form their own characteristics. 2. Green health: Buy characteristic raw materials from the people as much as possible, keep the original flavor, and let the guests eat fresh and healthy. 3. Combination of local culture and foreign culture: Western tastes and Chinese tastes are integrated with each other to eat new ideas. 4. Combination of high and low: Combine high-grade materials such as abalone, ginseng, belly, wings and swallow with Shan Ye raw materials, and you can eat healthier. 5. Takeism: take the dishes that are popular at present and sell well as your own, and eat the four flavors in one place. 6. Pay attention to nourishment: understand the health status of regular customers, tailor-made nourishing stews for them, and combine food and therapy. 7. Continuous innovation: It is the key to keep the old and bring forth the new with more frequent customers, and constantly introduce new dishes on the basis of maintaining their own characteristics. Restaurant management-system chapter further improves the management system and strengthens the implementation of the system based on the Wuchang Management Law [see the attached table for details]. 1. Food system; [Objective: In view of the current situation of slow serving speed, unstable taste, unstable quantity and lack of new dishes. Formulate relevant systems as a guarantee. ] 2. Economy system; [Objective: Strictly control the quality of incoming goods, make the best use of everything, personnel costs, water, electricity and gas costs until they are fundamentally controlled. ] 3. Management system for the use of tableware, equipment and facilities; [Objective: To strengthen the management of tableware, implement the responsibility to people, reduce the loss and prolong the service life. ] IV. Health system; [Objective: Personal hygiene, environmental hygiene, food hygiene and other aspects have been fundamentally improved. ] V. Safety system; [Objective: Everyone has a sense of safety and knows the knowledge of safe operation, safety maintenance and fire fighting of restaurant equipment. ] VI. Technical business training and assessment system; [Objective: To improve employees' business skills and promote their work enthusiasm;] VII. Warehouse management system; [Objective: The color labels of the highest stock, the lowest stock and "left in" and "right out"; Supplies are carefully classified and placed, clearly marked, and there is a detailed list of purchases.] VIII. Meeting system; [brainstorm, understand * * * the same goal, arrange short-term and long-term work, summarize previous work, find problems and find solutions. ] Restaurant management-service article If a restaurant wants to provide high-quality service for its guests, it must be reflected by the service of waiters. Therefore, the quality, personal image, etiquette, politeness, language communication ability, adaptability, service skills and service skills of waiters are important conditions for restaurants to improve service quality. Lean management team, novel marketing concept and excellent service level are the guarantee for good service. In today's catering market, standardized service is far from enough, so we must strengthen emotional service and creative service. As an excellent waiter, you should not only have a good image temperament; Comprehensive service skills; Basic knowledge of cooking; Main and auxiliary materials, taste types and preparation methods of dishes; You should also have full work enthusiasm and good working conditions; Customer satisfaction is the basis of the restaurant's survival. Managers should count the customer satisfaction and calculate the customer satisfaction rate. At the same time, they should compare the customer satisfaction rate of this restaurant with that of their competitors, so as to know each other and win every battle. The success of a restaurant depends on the accumulation of details, which is the embodiment of daily working procedures, service regulations and service standards. Marketing is a means for restaurants to improve their popularity, create and publicize their brands and push them to the market. There is no rule to follow in the way, as long as it can achieve the goal, it is a good method; But we should also consider: it is to pay attention to the cultivation of the restaurant's own internal strength; Benefiting consumers; Or focus on marketing and blindly expand popularity? Even if we can make our popularity known to all, if we don't strengthen our own construction, can we keep it once and guarantee the second and third time? The marketing of the restaurant in the early stage mainly used: TV advertising; Newspaper and magazine advertisements; Telemarketing; The bulletin board at the entrance of the restaurant is the latest dish information card; Distribute leaflets; Send drinks; Break down; Send tofu and other means. Although it has played a certain role, it has not really achieved the ideal goal. Our marketing methods should be humanized and diversified; We must also have a keen insight into the market and make corresponding adjustments to the ever-changing market; Marketing management should not only consider customer satisfaction, but also take into account the profitability of restaurants to achieve a win-win situation. Starting from the internal staff, every excellent employee is a good salesman and should be familiar with the culture of our restaurant and our business objectives. We should also be quite familiar with our dishes. Besides explaining and studying, we should try our own dishes at ordinary times, so that employees can have a deeper understanding of the dishes. If they are not familiar with their own dishes, how can they introduce them to the guests and sell them? 4.2. Holiday marketing: Make full use of holiday hype selling points. When planning an activity plan, we should not only consider creating profits, but also consider word-of-mouth effect and cultural effect. On holidays, we greet customers by sending short messages, so that customers feel that we care about him all the time, and casually publicize some preferential activities launched by the restaurant; 3. Customize some interior decorations, children's toys, refined notebooks, pens, handbags, plastic bags, lighters, key chains, paper towels, calendars, cultural shirts, etc. with the label address of Chen Mapo; Give it to the guests as a small gift after eating; Handbags and plastic bags can go to nearby fruit markets or small shops; Lighters, key chains, paper towels, etc. are distributed to places with large population movements; 5. As a way for managers and chefs to deliver food, the new dishes are given to guests to taste and solicit their opinions; 6. When a customer has a birthday, a birthday cake or a bunch of flowers can be given to the customer, and longevity noodles can also be given to celebrate the birthday and set off the atmosphere, giving the guests a feeling of home, reflecting humanized service and artistic service. Restaurant management-rewards and punishments 1. Most employees are young people, with low cultural quality, great emotional fluctuation and large turnover. This also adds a lot of difficulty to the management of restaurants, and the management of restaurants should reflect humanization. Establish a perfect incentive system: set up several different awards, [the bonus should not be too high but must be diversified], so as to better stimulate the enthusiasm and creativity of employees. 2. Communicate with employees more to understand their thoughts and difficulties; And some opinions and concerns about the development of restaurants. 3. Give employees a warm birthday PARRY, hold regular staff dinners, organize outstanding employees to go out for inspection, and learn from the advantages of other companies. 4. In terms of logistics support, we should carry out some beneficial collective activities to enhance the understanding and unity among employees, thus enhancing the cohesion of the enterprise. Without happy employees, there are no happy guests! Let employees feel the warmth of "home away from home" in the big family of restaurants and reduce job-hopping. Thereby reducing the manpower, material resources and financial resources spent on training. 5. Most employees are migrant workers, and they can arrange unpaid holidays for a certain period of time according to business conditions to solve their worries; At present, the salary of the kitchen is a contract system, which should be reformed as soon as possible! Although the contracted salary is easy to manage after the kitchen; However, the disadvantages it brings cannot be underestimated. For example, in order to seek personal gain, the contractor has a tight personnel arrangement, and when the business is busy, there is no way to start, and the quality of the dishes is even more difficult to guarantee; Often in employing people, it is also indiscriminate, and the inferior is used to fill the superior; No sense of ownership, I feel that the business quality has little to do with myself. When the business is good, I take so much, and when the business is bad, I feel that the rise and fall of the restaurant has little to do with myself. And restaurants are not integrated into a whole, which is inconvenient to regulate. The salary of all employees is divided into two parts: basic salary+performance salary, the restaurant completes the established task, and the employees pay basic salary+performance salary; If the restaurant can't finish the established task, the employees will be paid basic salary. Content of Five Regular Laws: The "Five Regular Laws" was founded by Professor He Guangming, the founding chairman of the Hong Kong Five Regular Laws Association, who introduced the Japanese 5S management law into Hong Kong. The "five-routine law" means "regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline", which turns profound modern catering management theory into simple and easy action and complicated rules and regulations into employees' habits. The so-called regular organization is to separate the necessities of work from the non-essential items, reduce the number of necessities to a minimum and put it in a convenient place, which requires that it can be found within 31 seconds; Regular rectification means adopting appropriate storage methods and containers, which is conducive to obtaining or putting away items in the shortest time; Regular cleaning means that everyone has the scope of cleaning, sorting and inspection, cleaning hidden places and handling small problems; Regular standardization focuses on standardization of operation and transparency of storage to improve work efficiency; Self-discipline means self-discipline to implement the above four requirements, and to form the habit of observing rules and regulations. The five-routine method is equivalent to tutoring in the kitchen and standardizing every detail in the simplest way. What are the benefits of the "five-routine method"? The kitchen is colorful, and the condiments in bottles and jars are neatly placed in different categories, and the names are marked conspicuously, which is very convenient to take and use. All the cooking utensils are placed in the designated position, and the knife edge faces of the knives are all inward, which is very standardized. The stove and floor are as clean as washing. Set up an "exposure table" on the wall of a workshop, even some trivial matters as big as sesame seeds should be exposed: the basin is upside down on the chopping board, the broom is leaned against a corner that should not be leaned against, the used seasoning bottle is not put back in time and forgotten on the stove ... The employees of catering enterprises are highly mobile and often standardized, which is conducive to the development of their good habits, and some inadvertent small behaviors cannot be let go.